Squid filled with pork and noodles

Squid filled with pork and noodles

Mực nhoi thịt

By
From
Real Vietnamese Cooking
Serves
6
Photographer
Michael Fountoulakis

One of Andreas' favourites, this dish is popular in the restaurants along the river bank in the old trading port of Hoi An. If you like, you can quickly chargrill the filled squid over hot coals ofter cooking it in the pan, to impart a smoky flavour.

Ingredients

Quantity Ingredient
4 dried chinese mushrooms
25g cellophane noodles
8 small squid, about 1.5 kg in total
300g minced pork shoulder
2 red asian shallots, finely diced
2 garlic cloves, finely chopped
coriander leaves
2 tablespoons fish sauce
1/2 teaspoon caster sugar
1/3 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
Classic dipping sauce, to serve

Method

  1. Soak the mushrooms in boiling water for 20 minutes. Drain the mushrooms and squeeze out any excess water. Discard the stems. Thinly slice the caps, then place in a bowl.
  2. Soak the noodles in hot water for 1 minute, then drain and refresh under cold running water. Drain the noodles, then cut into 2 cm lengths using kitchen scissors. Add to the mushrooms.
  3. Clean the squid by holding the body with one hand and the head with the other. Gently pull, taking care not to burst the ink sac; the head and tentacles will come away. Remove the clear cartilage, rinse the squid inside and out, then pat dry. Using a sharp knife, cut the head from the tentacles and discard the head. Finely chop the tentacles, or mince them using a food processor.
  4. Add the minced tentacles to the minced pork, mushrooms, along with the shallot, garlic, coriander, fish sauce, sugar and pepper. Mix together well.
  5. Firmly pack the squid tubes two-thirds of the way with the pork mixture, ensuring there are no air pockets. Secure the ends with skewers or toothpicks.
  6. Heat the oil in a large frying pan over medium heat. Fry the squid for 5 minutes, turning regularly so they brown evenly.
  7. Now pierce the squid several times to release any trapped liquid - this will cause the oil to spit, so take care. Cook the squid for a further 10 minutes, turning occasionally so they colour evenly.
  8. Take the squid out of the pan and remove the skewers. Slice into 2 cm rounds and drizzle with the cooking juices.
  9. Serve warm, with the dipping sauce.
Tags:
Real Vietnamese Cooking
Andreas
Pohl
Tracey
Lister
KOTO
Vietnam
Vietnamese
Asian
Asia
South
East
Southeast
South-east
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